The classic fish supper from the chippy. Chips are twice-fried for added crispness and served with battered cod. Enjoy with mushy peas, salt and vinegar.
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
This recipe works GREAT provided a few basic frying rules are adhered to: 1) DO NOT fry past the point when no air escapes the food. The minute steam stops coming out grease is getting in. 2) Keep finished pieces in a 250 degree oven until the last one is done, right before serving. The heat will keep the oil draining off and the batter crispy. 3) Make SURE the oil temperature is hot enough. The MINUTE the food goes in the oil loses a good 25-50 degrees worth of heat. A great candy/fry thermometer or digital thermister is key to keeping a constant oil temp, and adjusting as needed every time food goes in wll keep the results uniform and the food looking good. This batter is wonderful with beer instead of milk, or in addition to, and small pieces of fish fry more evenly than entire filets. Keep the basic frying rules in mind and it becomes quite simple to make crispy, NOT GREASY fish and chips with ease. The other quick tip I'd give is make SURE the food is good and cold, especially the potatoes, before trying to fry. That will help the them not become limp too. - 20 Sep 2007 (Review from Allrecipes US | Canada)
Being that I am English, and grew up with outstanding Fish and Chips, it's not really surprising that homemade F&C rarely come close to hitting the mark. With regards to this recipe, the chips were quite good (make sure you cut them nice and chunky, not skinny little fries). The fish batter, however, wasn't good - bland and oily, and it turned mushy while the other pieces of fish were being cooked. I MUCH prefer the beer batter in the 'Fish Tacos' recipe submitted by Tanya; the batter is light, crispy, flavorful - exactly how it should be. Thanks anyway. - 27 Sep 2005 (Review from Allrecipes US | Canada)
To those all mentioning the soggy fish effect: Whatever liquid you use, be it water, beer, etc., it must be ICE COLD. That keeps the batter light & cooked fish will not get soggy. - 16 Feb 2007 (Review from Allrecipes US | Canada)